The North Sea has a broad diversity of fish species. Sole, turbot and sea bass are on top of the most wanted list; though there are plenty more fish in the sea –literally-, equally delicious yet unfairly unknown. Ever heard of Pout whiting or Weever fish? These fish are considered by catch, they are so difficult to sell only because of their unfamiliarity. Time to change all that!
To make the general public more acquainted with these undervalued fish we started analyzing some 30 North Sea fish including many species that are now considered by catch. A group of chefs, united as The North Sea Chefs, have now committed to put these lesser known species on their menus.
The following recipes are made with such by catch fish. Click on the fish name to see their Foodpairing® tree
Carrot curry soup with orange Pout whiting
- 25 g butter
- 45 g leeks, roughly chopped
- 55 g onion, roughly chopped
- 400 g carrot, roughly chopped
- 5 g ginger
- 1.25 L water or chicken stock
- curry powder
- 300 g Pout whiting, roughly chopped
- 1 egg white
- 50 g cream
- 1 pinch freshly grated orange peel
- 1 teaspoon cilantro, finely chopped
Braise the vegetables with the butter. Add water or chicken stock and bring to a boil. Cook the vegetables on low heat. Blend. Season with salt, pepper and curry powder. Keep warm
Blend the fish with the egg white. Put the mixture into a bowl and place in ice water. Stir in the cream little by little. Mix in the cilantro and freshly grated orange peel. Season to taste. Make fish balls using a spoon. Cook the fish balls in lightly salted water. They are done once they start to float.
Put the fish balls in the soup. Finish with extra cilantro.
Braised small-spotted catshark, leek with dill and sauce Duglère
- 2 small-spotted catshark, cleaned
- 1 shallot, finely chopped
- 50 ml of white wine
- 50 ml fish stock
- 100 ml fish stock or swimming crabs broth
- 100 ml cooking liquid of mussels
- 100 ml of cream
- 1 tomato, cut into small cubes
- 1 teaspoon chives, finely chopped
- 2 stalks leek, finely sliced
- 1 tablespoon dill, finely chopped
Chop the cat shark into desired pieces. Season with salt and pepper. Sauté the shallot in a little butter. Deglaze with white wine and fish stock. Bring to a boil. Put in the pieces of cat shark. Cover with tin foil and cook in a preheated oven at 200 ° C for 1 to 2 minutes, depending on the thickness of the pieces. Remove the fish from the pan and keep warm. Strain the poaching liquid. Add cream, fish stock or bouillon and mussels broth. Reduce to the desired thickness. Blend in a little butter and pass through a sieve
Add the diced tomatoes and chives Bring to taste with salt and pepper.
Melt a knob of butter in a pan. Fry the leeks until tender. Season to taste. Stir in the dill just before serving.